1/4 C. seasoned fine dry bread crumbs
1/4 C. grated Parmesan cheese
1 tsp. snipped fresh parsley
1/4 tsp. salt
Dash dash ground black pepper
1 beaten egg
1 tsp. water
3 cloves garlic, minced
6 beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2 tsp. olive oil or cooking oil
3 red, green, and/or yellow sweet peppers, cut into bite-size strips
2 large onions, thinly sliced and separated into rings (3 C.)
1 sprig fresh rosemary or 1/2 tsp. dried rosemary, crushed
3 tsp. red wine vinegar
1 tsp. butter or margarine
Snipped fresh rosemary (optional)

In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside. For the relish, in a large skillet heat 1 tsp. the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm. Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.